7 Layer Mexican Bean Dip

1 pound ground chicken
2 tablespoons Mrs Dash Southwest chipotle seasoning
drizzle of extra virgin olive oil
1/4 c water
1 can refried beans
2 cups Spicy Baked Brown Rice
1/2 cup salsa verde
1 lb chicken
1/2 cup emchilada sauce
8 oz Mexican cheese blend, shredded
1/2 can large black olives, sliced

Preheat oven to 325 degrees.

In a medium skillet over medium heat drizzle olive oil in warm pan.  Add chicken and brown.  Once chicken is cooked, add chipotle seasoning and stir to combine.  Add water and cook until water is cooked out.  Set chicken aside until needed.

In a medium casserole dish or heat safe bowl (I used a 1.75 quart).  Spread refried beans in an even later.

Add rice and spread evenly.  Add salsa verde and smooth over rice layer.  Sprinkle approximately 4 ounces of the cheese onto salsa verde layer.  Sprinkle cooked chicken evenly over cheese layer.

Add enchilada sauce and smooth evenly over chicken.  Sprinkle the remaining cheese over top.  Arrange slice olives on top of cheese.  Place dish on a small baking sheet and place in center of oven.  Bake for 20 minutes or until cheese is melted and lightly browned.

Serve with chips.

Recipe printed from http://TheSlowRoastedItalian.com/
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